Chef De Partie 3 - CDP3

Job Overview:

Supervises and coordinates activities of a particular workstation engaged in preparing and cooking food products for various outlets per instruction of the direct supervisor onboard. The CDP 3 position is an entry level for the fleet. A CDP1 usually on a smaller class ships with less outlets and Guest count. This position should be developed to become a future CDP 2 and CDP 1 in all management responsibility, knowledge, skills and craftsmanship and has been certified into the position by the Culinary Trainer, Pastry or Bakery Supervisor / Corporate Chef.

Job Responsibilities:

All duties and responsibilities are to be performed in accordance with Royal Caribbean International’s The Royal Way, SQM policy, corporate recipe standard, and onboard public health control plan for Food Safety and HACCP guidelines, environmental, and work place safety policies and procedures. Each shipboard employee may be required to perform all functions in various food service venues and galleys throughout the ship. The work stations or areas are usually categorized as follows:

• Main Galley including Butcher, Commissary, Pastry and Bakery
• Windjammer Galley
• Room service
• Crew galley
• Solarium

Radiance, Voyager and Freedom class ships to include additional galleys such as but not limited to:

• Portofino
• Chops Grille
• Jade
• Seaview
• Johnny Rockets™
• Sorrentos
• Café Promenade/Café Latte Tude

Oasis class ships to include additional venues such as but not limited to:

• Giovanni’s Table
• 150 Central Park
• Seafood Shack
• Support galleys on Deck 7
• Park Café
• Wipeout Café
• Café Mondo
• Donut Shoppe
• Chefs Table
• Concierge dining
• Vitality Cafe
• Cup Cake Shoppe
• Solarium Bistro
• Doghouse
• Rita's Cantina

Additional Responsibilities:

1. In accordance with Royal Caribbean International’s philosophy of Anchored in Excellence, each employee conducts one’s self in a professional and courteous manner at all times.
2. Each culinary shipboard employee reports to their workstation assignment on time, properly groomed and dressed according to Royal Caribbean International’s The Royal Way.
3. On a daily basis, meets with the Sous Chef and/or CDP 1, to review the requirements of theday’s meals and time frames for restaurant service. Reads menu to estimate food and time requirements to ensure speed and efficiency.
4. Supervises the assigned workstation functions. Assigns duties and responsibilities to employees. Fully responsible for organizing work schedule and controlling over time of assigned section, ensure Time and Attendance policy is followed by each member of his/her team.
5. Ensures that food items are prepared, and presented according to corporate recipe standards set by the Director, Culinary Operations. Ensures food is set up 15 minutes before required time and adequate amounts are prepared.
6. Trains and monitors entry level cooks and Chefs for proper service. Provides on-the-job training to strengthen their current performance and in preparation for possible advancement to promotional positions.
7. Conducts an inventory of the items in the workstation storage. Determines the day’s food requirements and prepares daily requisitions in Crunch Time for approval of the Sous Chef.
8. Apply at all times HACCP and onboard sanitation, hygiene standard, complying with ship's international itinerary.
9. Knows and operates all equipment according to standard operating procedures. Reports all out of order equipment directly to their supervisor. Conducts documented training of Commis in operating, cleaning and maintaining machinery and tools according to Company Workplace Safety program.
10.  If assigned to work in any of the company’s private destination, consider safety of one’s self, colleagues and guests. Be familiar with the nearest first aid station, location of safety equipment and routes around the island’s work stations.
11. Practice ergonomic exercise such as stretching before reporting to work. Required to report first stage of illness or health disorder to immediate supervisor.
12. Works with all galley personnel in a cooperative, productive and effective manner.
    
13. Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, steam kettles, etc.
14. Adds seasoning to foods during mixing or cooking to appeal to the demographics of the guests.
15. Controls, stores and/or disposes over production food items according to Royal Caribbean International’s The Royal Way
16. Supervises and participates in cleaning the workstations during and after meal preparation.
17. Attends meetings, training activities, courses and all other work related activities as required.
18. Demonstrates the ability to take over other assigned stations as a CDP 3 depending on the station and class of ships, at any given time.
19. Acquire a good amount of knowledge in regards to AWP and vacuum infeed station.
20. CDP 3 prepares to be able to step up as a temporary CDP 1 or Sous Chef depending on ship class when it is required in the operation
21. Performs related duties as required.

Job Qualifications:

• 4-6 years in an upscale hotel, resort, cruise ship or convention banqueting service.
• Has previous experience as Chef De Partie/Demi Chef De Partie is an advantage to the role
• A culinary school degree is required.
• Very strong management skills in a multicultural and dynamic environment.
• Very strong communication, problem solving, decision making, and interpersonal skills.
• Superior customer service, teambuilding, and conflict resolution skills.
• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills required.
• Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.
• Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.